At the center of many paths, continents and countries, the Dominican Republic was one of the main gateways to The New World. Before the Spaniards arrived on the island of Hispaniola in 1492, the Taino Indians there cooked food that reflected the ingredients found there on the island and from the sea. Many of those original dishes and ingredients are still around today as an important part of the rich Dominican culinary culture.

When the Spaniards arrived they brought with them many new types of vegetables, fruits, grains and animals. The Spaniards also introduced many traditions of Mediterranean cuisine that had been passed down to the Spaniards by the Northern African and Middle Eastern traders and conquerors over the centuries. Then, in 1503, Hispaniola received the first African slaves who added another new gastronomical imprint. The African influence now is almost equal to the Spanish influence in the Dominican culture and cuisine. Dominican cuisine shares many ingredients and traditions to those found in other Latin American countries, especially Cuba and Puerto Rico. As the only two other Spanish-speaking countries in the Caribbean, some of the dishes are almost identical. Other countries and influences have also come to the Dominican crossroads including that of China, the Middle East and Italy. Pasta has become a key part of the Dominican kitchen, with spaghetti, salted codfish and salted smoked herrings commonly used. Most Dominican cuisine begins with the sazón, a sofrito that incorporates salt, vinegar, thyme, garlic, onion, parsley, cilantro, green pepper, and tomatoes.

Four our main course, we’ll stick to the sea and even to our friend the shrimp with the Punta Cana Sopa de Mariscos, a rich seafood soup with shrimp, clams and vegetables including bell peppers, tomatoes and parsley all steeped in the sazón for delicious flavor. The seafood gives us lots of protein as well as rich Omega-3 essential fatty acids, while the tomatoes boost our immune system with lycopene. Here we have a wide array of health-promoting ingredients. All that heart-healthy Omega-3 plus the anti-oxidants of chili peppers in the form of yellow Habanero and mixed red and green peppers. These add both heat and flavor, but they pack a whollop of health benefits in the form of the chemical capsaicin. The capsaicin in chilies have enormous potential for health. Over the last 20 years, numerous studies have been performed to study the health benefits of chili pepper, and they have demonstrated some impressive results, including the potential to reduce heart attacks and stroke through their anti-coagulant properties, dealing with asthma, arthritis and headaches through their anti-inflammatory effects and substantial antioxidant effects of the bioflavanoids also found in chili. Then we add in the natural power of unsaturated fats present in olive oil. Basically, this single meal is not only full of the rich flavors of the Dominican kitchen, but it is a a complete wellness profile in one dish.

Onward to cooking our superb Punta Cana Sopa de Mariscos:

Punta Cana Sopa de Mariscos:

Ingredients:

1/2 pound bay shrimp, shelled and deveined
1/2 pound clam meat, cleaned, minced
1 bottle clam juice
2 cups low sodium chicken or vegetable broth
1 green bell pepper, sliced
1 tomato, large, sliced
2 limes, juiced

Sazón sofrito:
1 cup chopped yellow bell pepper
1 cup chopped white onion
1/2 cup chopped Roma tomatoes
6 ounces dry Spanish sherry
2 TBSP extra virgin olive oil
4 cloves garlic, minced
1 TBSP minced cilantro
1 TBSP minced parsley
1/2 tsp all natural salt substitute such as Mrs. Dash™
1/4 tsp thyme
1/4 tsp minced habanero
1/4 tsp minced jalapeno
1/4 tsp sea salt
Pinch saffron

Preparation:

• First, prepare the Sazón. Place the olive oil in a sauce pan over medium high heat. Add the bell pepper, onion, tomatoes and garlic and sauté for 7 minutes.
• Add the habanero, jalapeno and saffron and cook for 1 minute. Add the Sherry, thyme, garlic, salt, salt substitute and simmer for about 15 minutes. Add the cilantro and parsley, stir and remove from heat.
• In a large stockpot, add the Sazón, the green bell pepper, clam juice and chicken or vegetable stock on medium low heat, stirring occasionally for 10 minutes until heated through.
• Add the clams and shrimp, cook for 1 minute, then add the tomatoes and lime juice and simmer for another 5 minutes, turn to low until ready to serve. Serve hot.